Minestrone Soup Recipe
If you’re in the mood for a bowl of pure comfort that’s bursting with color, flavor, and nutrition, look no further than this Minestrone Soup. Packed with a lively blend of vegetables, hearty beans, tender pasta, and a swirl of Italian herbs, Minestrone Soup is the dish you’ll crave on chilly evenings or anytime you want a nourishing meal that’s simple yet deeply satisfying. Whether you serve it as a weeknight dinner or a cozy lunch, this classic Italian favorite is sure to warm both your heart and your kitchen.
Ingredients You’ll Need
Each ingredient for this Minestrone Soup brings something special to the table, from savory depth to bright freshness and delightful texture. Together, they create the kind of harmony in a bowl that makes every spoonful a new discovery.
- Olive oil: The foundation for sautéing and infusing rich, fruity flavor into your vegetables right from the start.
- Yellow onion: Adds subtle sweetness and incredible depth as it cooks down, essential for a fragrant base.
- Garlic: A must for that savory backbone—freshly minced for best flavor.
- Carrots: Their natural sweetness pairs beautifully with the earthier vegetables.
- Celery: Adds crispness and a hint of green brightness to the medley.
- Zucchini: Brings a mild, buttery note and tender bite to the soup.
- Potato: Diced small for quick cooking, it offers creaminess and extra heartiness.
- Green beans: Fresh or frozen, they add pop and vibrant color to every ladleful.
- Diced tomatoes: Their tangy, robust flavor makes the broth taste like summer, even in the cooler months.
- Cannellini beans: Plump and creamy, they deliver satisfying protein and a lush texture.
- Small pasta: Classics like ditalini or elbow pasta soak up the broth and add comfort to each bite; swap for gluten-free if needed.
- Vegetable broth: The flavor backbone of the soup—use a good quality broth for the best results.
- Dried oregano: Brings earthy, herbaceous notes reminiscent of traditional Italian kitchens.
- Dried basil: Adds a sweet, aromatic lift to the overall flavor profile.
- Dried thyme: Offers a subtle savory essence that ties everything together beautifully.
- Salt and pepper: Never skip these classics for balancing and brightening the final flavor.
- Fresh spinach or kale: Stirred in at the end for a burst of freshness and gorgeous green color.
- Grated Parmesan cheese (optional): A sprinkle on top is the perfect savory finish—skip for a vegan version.
How to Make Minestrone Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and let it soften for about 3 to 4 minutes. Stir occasionally—the goal is to become fragrant and translucent, not browned, to build the soup’s sweet, layered flavors.
Step 2: Pile in the Vegetables
Add in the garlic, carrots, and celery. Sauté these together for another 5 minutes, stirring occasionally. As they cook, the kitchen fills with that inviting, homey aroma that signals you’re making Minestrone Soup the authentic way. The vegetables will soften and their flavors meld deliciously as the base for your soup.
Step 3: Add More Veggies
Pour in the zucchini, potato, and green beans. Let everything sauté for about 5 more minutes. These vegetables release just enough moisture and begin to absorb the herby notes still to come, giving you a soup that feels hearty yet still fresh.
Step 4: Build the Broth
Stir in the diced tomatoes (with their juices), cannellini beans, pasta, and all the vegetable broth. Sprinkle in the oregano, basil, thyme, salt, and pepper. Give everything a good stir, then increase the heat to bring the pot to a gentle boil. This is the moment when Minestrone Soup comes together—the colors and aromas are magical!
Step 5: Simmer
Reduce the heat to low and simmer for 15 to 20 minutes. The pasta and potatoes will get tender while the flavors blend into that classic, soul-warming combination Minestrone Soup is known for. Stir occasionally to ensure nothing sticks to the bottom of the pot.
Step 6: Finish with Greens
Right at the end, stir in the chopped spinach or kale and let the soup simmer for just 2 to 3 more minutes, until the greens are wilted but still vibrant. Taste and adjust the seasoning one last time. You’re now ready to serve up steaming bowls of Minestrone Soup happiness!
How to Serve Minestrone Soup
Garnishes
Finish each bowl with a generous sprinkle of freshly grated Parmesan cheese for a salty, nutty kick—totally optional but highly recommended! For a dairy-free twist, try a drizzle of olive oil, a scattering of chopped fresh herbs, or even a squeeze of lemon to add brightness and elevate every spoonful of Minestrone Soup.
Side Dishes
Pair Minestrone Soup with thick slices of rustic bread (perfect for dunking), a crisp green salad tossed in a tangy vinaigrette, or even a small panini for a classic Italian lunch or dinner. A platter of olives or roasted vegetables also suits the spirit of this meal beautifully.
Creative Ways to Present
Serve your Minestrone Soup in deep mugs for a cozy hand-held version, or ladle it into wide bowls to showcase all the colorful vegetables. For a party or family gathering, set up a “soup bar” with bowls of toppings—shaved cheese, croutons, chopped herbs, and chili flakes—so everyone can customize their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Got extra Minestrone Soup? Let it cool completely, then store in airtight containers in the fridge for up to four days. The flavors continue to mingle and deepen, making the leftovers taste even better the next day—if you’re lucky enough to have any!
Freezing
Minestrone Soup freezes brilliantly. Simply cool the soup, transfer to freezer-safe containers (leave a little space for expansion), and freeze for up to three months. If you plan ahead, it’s best to leave out the pasta and add freshly cooked pasta when reheating so it stays firm and delightful.
Reheating
To reheat refrigerated Minestrone Soup, warm it gently in a pot over medium heat until hot, stirring occasionally. For frozen soup, thaw overnight in the fridge and reheat on the stovetop. If the soup has thickened, just splash in a little extra broth or water to bring it back to your desired consistency.
FAQs
Can I make Minestrone Soup gluten-free?
Absolutely! Simply swap in your favorite gluten-free pasta or leave out the pasta altogether and add an extra can of beans for more body. The rest of the ingredients are naturally gluten-free.
What other vegetables can I use in Minestrone Soup?
The beauty of Minestrone Soup is its flexibility. Try swapping in bell peppers, peas, cabbage, or even sweet corn based on what’s in your fridge or what’s in season. It’s a fantastic way to use up odds and ends.
Do I need to use cannellini beans?
Cannellini are classic, but any white bean (like Great Northern or navy beans) will work beautifully. Chickpeas are also a great option for a slightly different texture and even more plant-based protein.
Can I make Minestrone Soup in advance?
Yes—Minestrone Soup is actually better the next day as the flavors meld together. Just remember the pasta may absorb some broth, so feel free to add a bit more when reheating or keep the pasta separate until serving.
How do I make Minestrone Soup vegan?
This recipe is already vegan if you skip the optional Parmesan garnish! You can sprinkle on some nutritional yeast or vegan cheese for that savory finish if you like.
Final Thoughts
If you’re searching for a wholesome dish that delivers on flavor, nutrition, and sheer comfort, give this Minestrone Soup a try. You’ll love how easy it is to make and how quickly it turns a handful of simple ingredients into something truly special. Happy cooking—and here’s to bowlfuls of cozy, Italian-inspired joy!
Print
Minestrone Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy a hearty bowl of classic Italian Minestrone Soup brimming with vegetables, beans, and pasta in a flavorful broth. This vegetarian soup is easy to make and perfect for a cozy meal.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 zucchini (diced)
- 1 small potato (peeled and diced)
- 1 cup green beans (chopped)
Soup Components:
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- 1 cup small pasta (like ditalini or elbow)
- 6 cups vegetable broth
Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Garnish:
- 2 cups chopped fresh spinach or kale
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot, sauté onion until soft. Add garlic, carrots, celery, and cook.
- Add Vegetables: Incorporate zucchini, potato, green beans. Stir in tomatoes, beans, pasta, broth, and seasonings.
- Simmer: Bring to boil, then simmer until vegetables are tender.
- Finish: Stir in spinach or kale until wilted. Adjust seasoning. Serve hot with Parmesan.
Notes
- You can customize the veggies. Use gluten-free pasta for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
